Friday, September 4, 2009

It has been so hot in Los Angeles that I can only bake at 4 am. Crazy, yeah. But look at the cute result! Of course, it's a Bundt. This is an old Nordic Ware Bundt...the Fiesta Party Pan. That is a strange name. I called it my "Tree Bundt".

Since my last post was all about Jury Duty, I wanted to update you. Whoo hoo! I'm free. Los Angeles has a one day or one trial system. If you make it through one day without being sent to a trial, you are home free. So I sat in a room with over 100 other citizens for hours. They started the day with five possible trials. At 11:45 am, they said they were down to two trials (never been so happy for a plea bargain or continuance). At 2:30 pm, they finally called about 20 jurors. My fingers were cramping because I was trying to use my iPod Touch and I was crossing my fingers all day! :)

Finally, at 3:00 pm, they were going to call 35 jurors, and if you weren't on the list, you were going home! Tension filled the room like the set of "American Idol" (only in reverse...don't pick me, Ryan Seacrest!) When she said, "Mary..." I gasped. But it was a different Mary. Whew. Then she said, "Mary..." again! And, would you believe it, there were at least three Mary's in that room? Lucky for me (and unlucky for them), it wasn't me!

Whew! This calls for a celebration...and the Bundt is perfect for that!

I placed 3 oz unsweetened baking chocolate (chopped up) and 1 stick of butter (cut into pieces) into a bowl. Pour 1 cup of boiling water over the top. Stir until melted.

In my Kitchen Aid mixer, I placed 2 cups packed brown sugar, 2 cups flour, 1 1/2 tsp baking soda, and 1 tsp salt. I used the paddle and let it spin on low to mix the dry ingredients. With the mixer on low, slowly add the melted chocolate mixture. Once the batter is well blended, add 2 eggs, 1/2 cup sour cream and 1 tsp vanilla. Then raise the speed to medium and beat for one minute. And that's it! Easy peasy, no?

Grease and flour the Bundt pan (or spray the heck out of it with Baker's Joy or Pam with Flour). I suggest a 10 or 12-cup Bundt. Bake at 350 degrees for 40-45 minutes. Rest 10 minutes then depan and cool completely. I dusted mine with powdered sugar. Jessica added a chocolate ganache drizzle. Yum!

I used my Nordic Ware Fiesta Bundt (I don't see it on their website...I've had it for years). I believe it is about 9-cups and that why it is a little too full for this recipe.

Can you see a face profile in this slice?! See that little eye? Yeah...I've looked at too many Bundts and the heat has fried my little brain!

Yumm it looks so good.... where is the coffee? I love these types of recipes that you can just whip out in no time and practically anytime you have all the ingredients on hand. Kind of like the chocolate sheet cake. I have a buttermilk pound cake like that baked in a Nordic Bundt pan. he he The hubz Mom's recipe. He loves it. So does the youngest and the oldest and the middle. he he Thank you for sharing.AmyRuth

I made this cake four days ago and the (tiny) piece that's left is STILL MOIST! This cake is awesome and is definitely going into the regular rotation. Not too sweet, but nice and chocolaty, and it's not even that bad for me. Yippie!